There’s something special about a lamb roast that’s been given the time to cook low and slow. The flavours develop, the meat turns buttery soft, and the kitchen fills with the most incredible aroma. This Slow Roasted Lamb is foolproof. You prep it in minutes, then let the oven do all the work. Perfect for Sunday lunches, family dinners, or a special occasion.
Makes ~6 Servings
Ingredients:
-
2kg lamb leg
-
6 garlic cloves, thinly sliced (3g)
-
6 sprigs rosemary (28g)
-
2 tbsp olive oil (12.6ml)
-
1 tsp Himalayan salt (2.5g)
Method:
-
Preheat a fan‑forced oven to 140°C.
-
Place the lamb leg in a deep roasting dish.
-
Rub all over with olive oil and salt.
-
Using a small knife, make incisions in the meat and insert slices of garlic and rosemary sprigs into each cut. Continue until all garlic and rosemary are used.
-
Place in the oven and roast for 8–10 hours, until the meat is tender and falls off the bone.
Bod Tip: Serve with roasted vegetables and a fresh green salad for a perfectly balanced plate.
If you give this one a go, share your roast‑day spread with me!
Sophie x